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Norwegian Sweetbread
From Atlanta women's club cook book, 1921
Serves 3
A traditional Norwegian recipe.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
431Calories
6 gProtein
92 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein5.9 g
Carbohydrates92 g
Fiber3.4 g
Sugars75 g
Total Fat7.1 g
Saturated Fat2.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol66 mg
Sodium2376 mg
Potassium245 mg
Calcium28 mg
Iron1 mg
Magnesium15 mg
Phosphorus99 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.9 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate203 mcg
Choline54 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 20. The excerpt below is the record exactly as published.
NORWEGIAN SWEETBREAD. 1 cake fresh yeast. 1 cup of sugar. 2 tbls. of sugar. Season well with cinnamon. 3 t-spoons of salt. 1 fresh egg well beaten. 42 ATLANTA WOMAN'S CLUB COOK BOOK 1 large tbls. of lard. Half a citron cut in medium 4 cups of water
Cook this with the app: pantry check, scaling, and the assistant.